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Elyse Davis

Farm to table · Los Angeles, CA

Service Formats
Individually PlatedFamily-StyleGrazing / SpreadTray-Passed AppetizersMultiple Course
Cuisine Specialties
ItalianMexicanAmerican

About Me

Certified Holistic Chef trained at Bauman College. I’ve always loved farmers markets growing up in California. The culture of California has dramatically shaped my appreciation for seasonal and farm produce

Menu Example

  1. First App

    Beet Soaked Deviled Eggs with Roe and Herb Flowers

  2. Second App

    Freshly Made Mini Winter Pierogis

    Einkhorn Flour and GF option with an assortment of: potato and farmers cheese, honeynut squash and sheep's cheese, and sage maitake and lionsmane

  3. First

    Pickled Beet and Citrus Salad with Winter Greens and Goat Cheese

    Rosemary infused evoo and persimmon vinaigrette, toasted macadamia and pistachio, and smoked rosemary garnish

  4. Second

    Coconut Squash Soup

  5. Main

    Classic Organic Grass Fed/Finished Beef Roast with Cranberry Molasses Bordelaise and Weiser Potato Puree and Roasted Winter Roots

  6. Dessert

    Poached Pear Pavlova with Vanilla Custard and Smoked Whip Cream with Candied Pear Garnish

    Pear ‘jam’ and vanilla custard sit inside a personal round pavlova, topped with fresh whipped cream, and finished with one slice of candied pear— pavlova sits in a bed of glazed poached pear reserve.

Service Area & Team

Cities served

Los Angeles, CA. Open to bookings beyond these areas if travel is compensated.

Team

My team grows individually based on event type, management, prep, number of dishes, execution, and cleanup.

Want to hire Elyse?

Submit an inquiry. They will get back to you at their earliest convenience.